Lunch at Chateau La Mascaronne with Tom Bove & La Révolution du Rosé
Façon de Parler: L'Ecriture Inclusive & The movement to feminize French

Coup de Coeur: Jean-Marc talks about the wines of Mascaronne... and, for Bove, the best is yet to come

Sorting grapes at La Mascaronne winery in France

Harvesters sorting grapes at Château La Mascaronne. Though everyday life goes on, today's post being no exception, we pause to remember those who have suffered in the recent catastrophes.  Jean-Marc and I join all vineyard owners in France, all who are in the wine business, all who are French, and all who are human, in extending our condoleances to those who lost loved ones in the recent California fires that have devasted wineries, neighborhoods and lives. We are deeply saddened by the news stories and greatly moved by the bravery. 

The term bon courage has always been a comforting expression of solidarity. We continue with this word journal, now, with another heartful expression and a new column by my husband, Jean-Marc. Thanks so much for reading.



un coup de coeur

    : a favorite, love at first sight, a crush on (a product)

Audio File: Hear Jean-Marc read one of the paragraphs highlighted below.

Coup de coeur paragraph reading


Chief Grape steps down from his tractor to return to his passion of discovering wines and sharing them with you. 

Si je devais résumer les vins que Tom Bove produit, je dirais tout simplement qu'ils sont meilleurs chaque année. Non seulement chaque millésime est systématiquement meilleur quelque soit les conditions climatiques, mais chaque vin de la gamme progresse pour plus d'équilibre.

If I were to summarize the wines that Tom Bove produces, I would simply say that they are better each year. Not only is each vintage systematically better whatever the climatic conditions but each wine of the range progresses for more balance.
Dans la gamme principale du Château La Mascaronne, les blancs vont toujours vers plus de minéralité et se boivent  mieux après deux ou trois ans. Les rosés qu'on apprécie plus dans leur première jeunesse gagnent tous les ans en fraîcheur et en fruit. Les rouges ont de plus en plus de profondeur, des tanins bien ronds sur des notes uniques de poivre, de clou de girofle et même d'eucalyptus. 

In the main range of Château La Mascaronne, whites always go to more minerality and drink better after two or three years. The rosés, which are best appreciated in their early youth, grow every year in freshness and fruit. The reds are more and more deep, with round tannins on unique notes of pepper, clove and even eucalyptus.

Mais le vin qui m'a le plus bluffé lors de notre récente visite, c'est le rosé GUY DA NINE 2016 vinifié en barriques de chêne, que je trouvais autrefois un peu lourd et marqué par le bois mais qui, en 2016 a su trouvé une harmonie entre une très belle structure, de la tension, du fruit sur des notes de pêche-abricot et le discret apport de la barrique qui ne prends pas le dessus mais donne une dimension supplémentaire à ce vin. C'est un grand rosé de gastronomie, à marier avec une dinde, de l'agneau ou même un foie gras.

But the wine that impressed me most during our recent visit is the rosé GUY DA NINE 2016 vinified in oak barrels, which I used to find a little heavy and marked by wood but which in 2016 found a harmony between a beautiful structure, tension, fruit on peach-apricot notes and the discreet contribution of the barrel that does not take over but gives an extra dimension to this wine. It is a great rosé of gastronomy, to be married with a turkey, lamb or even a foie gras.
Je terminerai avec une petite anecdote. C'est avec le blanc Clara Lua de Miraval (première propriété de Tom) que j'ai eu mon premier coup de cœur des nombreux vins qu'il produit. C'est d'ailleurs le blanc qui m'a permis de commencer à distribuer ses vins aux États-Unis alors que le blanc ne représente que 10% des volumes produits en Provence et que son prix est au niveau d'un bon Chablis. Je me souviens bien d'un déjeuner avec mon ami Chris où Tom nous disait que ce vin blanc, issu de vieilles vignes de Rolle évolue dans le temps sur des notes aromatiques dignes de Meursault,  grand vin de Bourgogne. Ça tombe bien, il me reste quelques 1997, année de naissance de notre fille Jackie, en cave.

I will finish with a little anecdote. It was with the white Clara Lua de Miraval (Tom's first property) that I got my first taste of the many wines he produced. Indeed, it was the white (wine) that allowed me to start distributing its wines in the United States while white represents only 10% of the volumes produced in Provence and that its price is at the level of a good Chablis. I remember a lunch with my friend Chris where Tom told us that this white wine, coming from old vines of Rolle evolves in time on aromatic notes worthy of Meursault, great wine of Burgundy. It's good, I still have some 1997, year of birth of our daughter Jackie, in cellar 😊.

Alors, je suis convaincu que même si les vins qui sont actuellement produits sont excellents, le meilleur est à venir car non seulement les jeunes vignes du Domaine vont s'exprimer toujours mieux dans le futur mais aussi parce que Tom, comme ses vins et comme ses vignes est un homme meilleur chaque année.

So, I am convinced that even if the wines that are currently produced are excellent, the best is yet to come because not only will the young vines of the Domaine express themselves better in the future but also because Tom, like his wines and its vines is a better man every year.

 *    *    *

Before he created two wineries and we began calling him "Chief Grape", Jean-Marc brokered wines. He continues to do so today.

Jean-Marc exports Chateau La Mascaronne to Texas (contact Tim and Phyllis, at French Country Wines) and in Oregon (contact Chris, at Estelle Imports). La Mascaronne wines are available throughout the USA, UK, France, Germany, Canada, Asia, Australia, and the United Arab Emirates...


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  Jean-marc espinasse Tom Bove Chateau La Mascaronne

Submit your wine questions for Jean-Marc, in the comments section below, and help to inspire a future post. And if you enjoyed his post, be sure to let him know. (photo taken in Le Luc, Provence, after un repas gastronomique

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